LAST TEA OF 2013

A BAKED POLENTA LASAGNE

Prepare polenta my way

1, cup of polenta
2 1/2 cups of water
1 1/2 cups milk
1, tsp salt

Mix polenta to a smooth paste with a some of the water , then add the mixture to simmering milk and water mix , simmer for  30 mins stirring occasionally ,now mix in some sumac , ginger and garlic, and a cup of shaved parmesan
Line a medium sized baking tray and line with polenta , then layer with diced left over meat  ( I used left over turkey breast ), add another layer of polenta  and add left over vegies , ( or steamed vegies of your choice,,,I used pumpkin seasoned with nutmeg ),
Top with remaining polenta, place in the oven and bake till polenta colours  a golden brown.
This was easy to prepare and very pleasing to eat...
Give it a go
Enjoy

EMPTY NEST

Extracts from an interview with Eleanor Yap........Editor Ageless P/L



My life before the empty nest was very full and busy , there were years of struggle..... financial , emotional ...but there was always food on our table , clean clothes , and a warm home where friends were welcome.

I have 4 sons......  Marc , Shaun , Paul and Dale .
1. daughter ..Nicole.

I have handled all their departures from home badly and regret my behaviour . Their leaving was made so much worse because I made it all about me ,  it was never my intention  but that is the way it was.
As their mother I made them feel guilty, they left home feeling they had let me down .
I was so scared that my purpose , my worth as a parent as a person was gone . I had lost any idea of who I was as an individual... I only saw myself as a mother .

The departures have all been so dramatic, from telling them to go , just leave  to locking myself in my room sobbing on the floor, had I been an actor I would have won an award but sadly this was real.

Honestly that was not a mothers love it was a mothers fear of facing reality, the future   it was about letting go ,reclaiming my life , finding myself. Like I previously said , it was really about me.

In time I picked up the phone and resumed my relationship with my relocated children, their careers and ventures are so interesting to hear and learn about.

I continued to work , and was still busy , my life filled with other interests .. rekindling my passion for the garden , becoming involved with the preparation of afternoon teas at the Yallourn, Yallourn North footy club , where my son Dale plays footy.
I always cooked , but now I wanted to learn more.....and there is so much to learn from the past, from other cultures , getting others involved , surrounding myself with passionate people .
Reading books on food and people in the industry, about politics and fair trade .
Spreading the word on using the whole of the animal not killing for certain cuts ..all life should be respected.
It was my son Dale who suggested I apply to Masterchef .......It was the most amazing experience , just being invited to the auditions, let alone the phone call to say I had made it to Masterchef Series 5.

Masterchef  was a gift that I afforded  myself because somewhere along the way I realised I will always be a mum  and that it was ok to have dreams and desires . No matter what your age  you have to learn to let go  ..... in my case it was the fear of change .........
I returned from Masterchef  , a confident cook who  wants to learn more and has so much to give.

We all have so much to give , we can change the world especially our own .
Give it a go .
I am not a perfect parent , I never was ...but I do have the best grandchildren.
"The apple never falls far from the tree "

Noelene



 

EATING OUR WAY TOWARDS THE NEW YEAR MONDAY 30TH DEC

CHAR GRILLED LAMB AND CREAMY CHEESE POLENTA.....

Heat your oven to 200 deg C.

Place an oiled griddle pan on the stove and heat to hot.

Trim 1kg of lamb backstrap of gristle and excess fat.

Brush the backstraps with oil.

Chargrill the backstraps for 4  minutes each side. Remove cover with foil to keep warm.

In a saucepan combine 1/2 cup of red wine, 1/4 cup of balsamic vinegar, 1/4 cup of honey, 2 cloves of garlic crushed and 2 sprigs of rosemary .
Bring these to the boil , simmer and let reduce until it thickens ever so slightly, turn the heat down and keep warm.

Line an oven tray with baking paper and place slices of egg plant , zucchini ,red capsicums and onion wedges along with a touch of seasoning  ( I use herbs de  provence ) in the oven , for about 30 minutes or until  the egg plant and zucchini colours up.

Now all that is left to do is prepare the polenta

Bring  2 cups of water and1 1/2  cups  of milk to the boil, reduce the heat and add 1 cup of polenta, whisk the mixture till the polenta comes away from the sides of the pot.

Remove from the heat and  whisk in 1/2 cup of shaved parmesan and seasoning of your choice...

Slice the lamb backstraps

Divide the polenta between serving plates and top in alternate layers the baked vegetables and lamb slices..

Drizzle over the sauce...

Enjoy...

EATING OUR WAY TOWARDS THE NEW YEAR SUN 29TH DEC 2013

Risotto is the simplest meal to make and there are so many wonderful variations to the basic recipe. Please do not be put off having a go at making this dish , follow the steps and do not complicate  the simplicity of the dish .
Once you plate up this beautiful dish , you will be searching your recipe books for other risottos to make. My favourite is a traditional Italian savoury lemon risotto, the Greeks call it Risotto Avgolmono .
Tonight at Castle Garden I made and we had Chicken and Spinach  Risotto

Slice 6 chicken thighs into small pieces...set aside.

In a large pan saute  the sliced green rings of 6 spring onions, a sliced clove of garlic, and of course a chopped small red chilli in a little rice bran oil, 
Add the chicken pieces....let the chicken slightly colour
Add 4 grated tomatoes  and 1 cup of arborio rice , stir well making sure rice is well coated.
Pour in 2 cups of chicken stock  ( commercial stock is OK ) and one cup of chopped spinach
Simmer till chicken and rice is cooked and stock is all absorbed , I stir my risotto occasionally.
Season with salt and pepper and sprinkle with chopped parsley..
Enjoy..
We loved it  !!!

 

SUNDAY MORNING RITUAL

We all have our routines  . Sunday mid morning is the time set aside to have a cuppa , discuss and set  the menu for the week ahead...

I keep a folder of past menus and we record the page and cook book indicating the recipe used , we ( Dale and I ) also write variations to the recipe that work for us on the book used, this is a great record for use in the future and also adds to the sentimental value of the book in the future for family members and importantly show the trends and progression of styles in cooking over time in our family.
Being organised in relation to what we are having for our meals at the end of each day is such a relief , and allows me the benefit to have all the ingredients on hand ahead of time ....and that is what this Sunday exercise is all about .....using time wisely.
Another important aspect to making meals is that all stake holders ( in this case Dale and I ) need to be happy with what is being served, and in talking over the weeks menu we share ideas , and a willingness to try different ingredients and combinations...

WORTH BOTTLING,

Eight years and four months in the making .
 It was amazing , lifting the lid  on my compost bin.
Soil, beautiful soil.
 Yes sure I have lifted lid and added to the composting process over the years , but apart from adding water nothing has been added since April this year,
What a gift to the pots of basil mint ( Mentha x gracilis ) that I cultivate for culinary use and sell to the public. The soil has been added to  the tomato beds,

 quince and fig trees . The soil feels amazing in your hand ,  so soft and alive.. What a brew, it is seriously worth bottling !

NO, I WOULDN'T

 Somebody just commented that I would use chilli in my breakfast cereal ...!

No I wouldn't
Weet bix don`t need improving.

I actually do not like meals where chilli is the dominant flavour, but adding a small amount of fresh chilli to dishes enhances and lifts the natural flavours of ingredients .

Didn't  know that did you ?

Chili (note the spelling), is an American term used for the fruit of all capsicum species , whether it is hot or cold.
Chilli, applies to the fruits of the genus capsicum and is usually confined to the hot varieties

EATING OUR WAY TOWARDS THE NEW YEAR SAT 28TH DEC

Youvetsi with couscous........

Heat your oven to 180 deg C

Sauté 2  red onions and 4  cloves of garlic sliced in a pan with a drizzle of rice bran oil till they soften and become aromatic .

Peel and chop 8 large tomatoes( or substitute with 3 cans of Italian diced tomatoes,) add these along with  2 bay leaves , 1 dsp of sugar , chopped red chilli, salt and pepper... to the onion and garlic mix

Simmer till flavours develop and reduces a little.... about 15 mins.

It`s now time to add  600grm of uncooked prawns......making sure they are well coated with the mix.

Place in a baking dish and bake in the well heated oven for 10 minutes, remove...and crumble a fine mix of feta over the top and return to the oven for another 10 minutes.....

Meanwhile prepare the couscous...

Pouring 600 ml of  boiling commercial fish stock onto 600grm of couscous ..cover and stand till liquid is absorbed , ( 5 mins )

Remove cover and stir in a teaspoon of oil , fluff up the couscous with a fork, transfer to a serving plate.
Remove the prawn dish from the oven  and sprinkle with fresh dill and chopped parsley..

Enjoy.

BREAKFAST PIZZA

This is a real smart dish , classy in presentation , easily constructed, flavoursome , the ingredients are already in your fridge , just open the door... It`s a winner.

To make one breakfast pizza........

Preheat your oven to 200 deg C

3. slices of sandwich bread..(crusts and corners removed )

Lightly fatten the discs with a rolling pin

 Spread either a tomato paste / tomato sauce / or whatever your preference , over one side of each disc.(..I use  liverwurst )

Sprinkle a shade of finely chopped feta , shaved parmesan or cheese of your choice ( or a little  of all )

Season with white pepper

Layer the discs.

Lightly press together

Brush the top with a beaten egg

Place the pizza on a baking tray , lined with baking paper.

Bake till pizza colours to golden brown .

Remove and serve with a slice of tomato and chopped basil.

Enjoy.

 

WELCOME HOME .......MM MM

A couple of old Christmas favourites......

Butternut snap and chocolate ripple cake , biscuits smeared with lemon curd and joined with thickly whipped marscapone  and cream.... ( alternate the choc ripple and butternut snap  biscuit..the butternut snap gives a caramel edge to the cake as it softens ...mmmm )..Decorate with whatever garnish you like.
 I use slithers of glace cherries  and thinly sliced mint jellies.

Home made egg nog ....an egg flip with the addition of whisky .....mmmm..

Not a fan of fruit cake  and haven't made your xmas puds yet, quick run out the door straight to your supermarket  and purchase a generic dark fruit cake square.
Cut it in half cross ways, this will give you two layers , lay them out separate and cut each slice  into 9 squares.
Wet your hands  and roll each square into a ball.
To serve..place a dob of whipped cream on a plate , place a micro bunch of mint leaves to one side and place your pudding ball on the cream, finish with a couple of dobs of mixed berry couli to the plate.....mmm
My gift to you .......nervous that your crackle won`t  go crackly....here`s the answer ...
If the crackle has `nt risen and it`s nearly time for service , grab a pan smear it with oil  and get it really hot , remove the pork from the oven...sprinle with salt  and place the pork rind side down on the pan...it will pop and splatter all over the place  ( use a splatter wire , )leave to crackle up for 10 minutes but be careful not to burn ...remove and place back in hot oven rind side up ,till you are ready to slice and serve. mmmmmm












 

THANKYOU

To be successful, is to be driven by a passion, be willing to change ....  better your chances for success.....listen to what your patrons want , be creative and surround yourself with staff who share your passion.......
The people who work for me are without a doubt a big part of my success .
 We are a team  and I want to say thank you.

Paul Mersey ( my son ) and my dear friend Paul Salloum, ...appreciation for   the hours you have both spent setting up and spend updating  my IT world .

Denise and Paul who assisted on the first Dial an Occasion breakfast, it was memorable for all the right reasons , that occasion showed team work at its best and the results were one amazing breakfast.

Nicole , great hostess who knows her wines  and front of house skills ,your assistance at service is invaluable .

 Lafa , you are one hell of a good cook and barista. The orange crepe dessert is a standout. You are the reason why I make good pasta.

Shelley,  all our dreams , the phone calls about food , recipes that don`t work , the inventing of many great dishes, the kids , the husbands , our ups and our downs and now the grand kids ...but through it all .... our passion for food....you are the dessert  and cupcake queen....you are the one who I ring and ask what do you think of this , you are the one who can untie the knots in my ideas , we can be honest with each other , sometimes brutally but always with the aim of improving each other.
Your support , endless work and participation  in Dial an Occasion is greatly appreciated.

Wear your white jackets with pride .

Merry Christmas .
Noelene x


 

TRADITIONAL CHRISTMAS FARE FEAST.......

Saurday  21st ......  Margaret from Sale   has booked `a tradional Christmas fare feast`.
Margaret explained her guests are conservative in their food tastes
the menu is to be  tradional Christmas food ,

The requirement then is  for the meal to be HO HO  not HO HUM

The feast will be  served over 5 courses.....

1.........chicken drummette served on tabouleh lined bruschetta

2.........pork belly with apple chutney

3........succulent turkey breast on a brie crumble  and cranberry smear together with pumpkin chips.

4.........Roast beef  and horseradish creme   with   rosemary roasted potato  and stuffing.

Salads........
1...... mixed garden fresh leaves , tomatoes, and onions
2.....baby beets, feta, pumpkin and lentil

5........Trio of  desserts..

1. sticky date  pudding
1. crème brule
1.zesty lemon sorbet  with mint.

I  am looking forward to presenting your occasion.

 

WHAT A WEEK

 THURSDAY 12TH..DEC

The art show at Kosciusko Primary School was amazing and it was so well attended by parents, family and friends.
There were lots of tasty morsals on offer made by the students ,10 willing helpers who worked expediently and enthusiastically, following my directions.
It was a job well done kids .
The cook and her apprentices produced 33 platters served by 5 very sharp looking and friendly waiters who did an excellent job in front of house service....

FRIDAY 13TH .....Happy 23rd birthday Dale , family and friends gathered to celebrate and  spent an excellent evening being entertained and fed at Traralgon Teppinaki..
The chocolate walnut whirl cake was a hit ...

SATURDAY 14TH.......

Off  to Seaton to prepare and serve the Banquet without Borders...
The 5 serves were perfect , I was so happy with what and how it was presented .
I am developing a sense of achievement with all I cook but definitely not complacency. There is still so much to learn.

SUNDAY  15TH ......
Breakfast with the family before they all head off to their homes and lives in Melbourne .
bye Ella and Max ......missing you already.

MONDAY 16TH ....

Work and washing to fold , the xmas lights are resplendent, our house and garden are just like a fairy wonderland.

TUESDAY 17TH ......
My work collegue and friend Tran is relocating to Sydney so we dined on stuffed quail for lunch .
Don`t give up the fight , the cause is worth the effort . I`ll miss you Tran .
Lots of visitors to our garden to see the xmas lights, the candy canes are being shared .

WEDNESDAY..18TH
Happy birthday Samira .....
Our house won the xmas light display competition.
Xmas dinner with my work collegues at the Terrace Café ...part of Century Inn.., Traralgon.
Very nice ,
Xmas wishes to all and goodbye, many changes are in store for next year...
I`m excited.

THURSDAY 19TH DEC...
Henny my long time pet chook .
A beautiful Isa brown...
Henny died today...
It is sad, but death is part of lifes journey.


 

HAPPY BIRTHDAY SAMIRA

  Dear Samira

Happy birthday for the 18th Dec..
Remember all those nights we sat on our bedroom floor reading , talking , eating nuts ,chocolates and  drinking tea ........
What were my words Samira ...?
I told you , that your life would never be the same again....you are a special person with a gift .
Continue your journey  Samira , your path will be long.

Love
Noelene

CHANGES....FOR THE BETTER

Good bye to the old way.......I got caught up  posting blogs and pics of my meals ....when seriously it doesn't matter .
I love to cook and to create , but to spend time on electronic media recording it  means jack to me, when I am so pressed for time in my garden and doing what I love to do .cook. (and I still have so much to learn.)
The people I want to reach  are the ones doing it tough ...the ones who cant afford salmon  or chia seeds or don`t have an understanding of the basics , maybe there is a language barrier, or there are genuine circumstances of addiction ,poor communication skills.... there are a lot of people out there with eating disorders, and what of the families with disabled kids ..and don`t forget the aged or  people affected by a mental disorder....people who just want direction , an invitation to an open house , to  be supported ,encouraged and taught  without judgement.
These people need to eat , they have a right to enjoy good food not just eat to be filled.
The people I want to reach may not even have a home computer, if any body out there has read my blog , help me to make a difference , enrich our lives by reaching out and sharing our knowledge on cooking in a community kitchen ......there is a professional kitchen in the Churchill Hub that goes largely unused  , we have  resident senior citizens in Hazelwood House with a wealth of knowledge on cooking they could be sharing with all of us .
I get invited regularly to do cooking demos in Melb, why can`t we band together and approach any one of  the multitude of local producers to demonstrate the use of their produce in a cooking demonstration in the foyer of one the shopping outlets.
We have a very productive local  scrap booking group , why can`t we have the same networking on producing a community recipe book, or just a cooking club based on the same format as a book club.

Please phone me on 0407561192 or email me  at....... tree_hugger8620@hotmail.com to show your support or interest....this is a `feel good ` venture as you will get so much more out of participating  than whatever you contribute .

I am working on dates for  continuing the home cooking classes early next year ...I will use the blog to announce the dates and my son Paul will post them on FB as soon as they are released .

Cheers
Noelene
 

LET `S HAVE A LOOK .......

Aromatic Roo Curry

Soft Salmon Tacos

Mongolian Beef with Snow Peas

Quick Chicken Tagine

Sausages and Braised Lentils

SAUSAGES WITH BRAISED LENTILS.

Place one cup of dried  French lentils in to 3 cups of boiling water
Boil till lentils start to soften and water reduces  ( about 20 minutes )
To the reduced  lentil stock add
2. cloves of garlic chopped,
1. glass of white wine
continue to simmer on a low heat..
 Brown 3 red or brown onions with a drizzle of oil in a hot pan, once the onions soften ,
add
 4 slices of chopped prosciutto
2. small carrots thinly sliced
2. stalks of celery  thinly sliced
Mix all together  and transfer to the lentil mix
Cover with a lid slightly ajar , keeping the pan on a low heat

Now prepare your sausages ... I used kangaroo sausages ( 8 to a pack )
Straight under the griller and cook through

Before you plate up quickly prepare a balsamic glaze to round out the flavours....
Mix a half a cup of white balsamic vinegar with  180 g of fig jam ( fig jam will do when figs are out of season ) in a bowl with 2 tbs of water.

To serve plate the lentils on a serving dish , lay the sausages at an angle  across the lentils and drizzle glaze over the lot ..
Enjoy

PORK RILLETTES....(..PORK HOCK LEFT OVERS FROM THE OX TAIL BROTH )

Remember my mantra, ...no waste....

Continued from the previous post.....The pork hocks are on absorbent paper  and you have the discarded fat from the stock in a bowl.
Remove the rind off the the hocks  and using two forks shred the pork meat .
Now line a 1 litre terrine dish  ( mine is rectangular) with 3 sheets of cling film length wise and again width wise ...with extra for  over hang .
Melt the discarded pork fat and pour over the shredded pork, adding 2 thinly sliced cornichons and gently mix.
Season with a little salt  and white pepper.
Wrap the cling film over the mix and refrigerate till the pork fat is firm..
This can be kept in the refrigerator up to one week.....
Now this can be served knife spread on any crusty fresh bread ( accompanied  with a chilled white wine  , or a room temperature red) , as an appetiser or along side the the ox tail broth ...
Enjoy

NOELENES` OX TAIL BROTH

Finally a recipe I can call my own ............

I love the flavour and fall away tendency of ox tail meat that is so soft in your mouth , and needed to showcase the versatility of the cut.

Make your stock...

2. fresh ham hocks  ( not smoked  ) fresh from your butcher outlet
2. whole onions  ( red or brown ) sliced in half with skin on
2. whole carrots
1. med head of garlic (skin on ) sliced in half ( width wise.)
1. whole fennel bulb sliced in half ( length ways)
1. tsp of sea salt

Place everything in a stock pot and fill with cold water till the hocks are just covered .
Cover with a lid
Simmer gently for 6 hours.
Leave the stock to cool  covered in the pot overnight.

Preparing the ox tail........

Ask your butcher for one oxtail  ( bone intact ) the oxtail will be circular in shape and easily fit into a pan to brown on both sides ....Then into a large pot with simmering water
2. halved onions
1. whole head of a small garlic
2. whole carrots
simmer gently for 3 hours until meat is soft but still on the bone.
turn the heat off and leave to cool.....refrigerate to solidify fat

Ok prep all done .....
First try and spoon skim as much fat from the pot with the hocks as possible ,
then gently remove the hocks and lay them on  absorbent paper
remove any remaining fat residue from the pot and gently warm the natural jelly and vegie mix.
Once fully liquid.... strain through muslin into a clean bowl,disregarding the vegetables.

Now turn your attention to the pot with the  ox tail...
remove  the fat by spoon from the pot
then the ox tail to absorbent paper  and pat the tail dry.

place the dried tail into the stock mixture ,securely cover and let rest till service .

For service gently warm through ,season with white pepper and plate 2 discs per bowl and ladel over broth , garnish with finely chopped fennel ...
Enjoy.

The following post will explain what we can do with the remaining  cooked ham hocks .

DIAL AN OCCASION........BOOKED EVENTS...

Option  1……… Dinner for 7 ..Ingredients, prep and service  

Tasting Plate…

Chilled cucumber soup with curry oil and toasted crumbs

Lentil salad with roast pear and marinated beetroot

Chia gnocchi on a horseradish smear

Pork belly and apple chutney

 

Mains…

Roasted quail , baked ricotta with braised lettuce and peas, dressed with chilli jam.

Warm Mediterranian  couscous salad

 

Dessert

Roasted fruits with maple ricotta cream.

Local cheese and seasonal fruit selection .

 

Total ….$550.00    

 

Option 2……………

Dinner for 7..Ingredients , prep, and service

TRADITIONAL CHRISTMAS FARE

 

First Course ….

Fettunta ..with tomato , basil and feta.

Marinated turkey wing

 

Main course…..

Crispy rosemary roasted potatoes

Baked pumpkin

French beans

 

Linguine salad

 

Turkey and cranberry jam

Lamb and mint jelly

Pork and apple chutney

 

Dessert….

Sticky date pudding  on a cloud of cream.

 

Total..$385.00 

DIAL AN OCCASION.....MEAL WITHOUT BORDERS BOOKED FOR THE 14/12/2013

We will start on an Asian inspired Steamboat broth..( seafood)
Then off to the Middle East......
Lamb and tabouleh salad, served with a honey and cumin yoghurt.......
Over to Italy.....
Home made ravioli, with chicken , spinach and fetta , served with a velvet tomato sauce...
Off to the beautiful Greek Isles........
With a ricotta frittata , on a swirl of horseradish crème.....
Ending our journey in France .....
Baked quail with a lemon stuffing and crispy roasted rosemary potato accompanied by chilli jelly......
Sufficiently filled we will end with a refreshing , zesty lemon sorbet.
Enjoy !
6 courses for  $75.00 a head

CHICKEN, PASTA AND SPINACH CHIA PESTO

It`s only early, but it is already warming up.
There is a change expected later this afternoon but the house will still be warm on my arrival home and there is a special cake to be worked on tonight ....
This is a really tasty and filling meal and is super quick ...how quick ? Seriously  don`t time yourself , enjoy your preparation...by saying quick I simply mean there are not a lot of elements to the dish.

I have left over cooked chicken fillets in the fridge , so I will shred these to use for tea tonight.

First boil some broken pasta ..what`s that ?  , it is dry lasagne sheets broken or torn  into odd shaped large pieces and boiled like you would any pasta.( Any dried pasta that you have in the cupboard will do , tonight I will be using bow ties. )
 While the pasta is cooking place  2 large handfuls of spinach , a 1/2 cup  of fresh basil, 3 tablespoons of grated parmesan cheese, 1/2 tablespoon of rice bran oil, 1/4 cup of vegetable or chicken stock 1. heaped teaspoon of chia seeds, 1 tsp spoon of dried cumin ,  1 tsp teaspoon of smokey paprika, and 1 whole clove of garlic, all into your mini chopper and give it a good pulse.. Magic you have your pesto

In a small pan along with 3/4 cup of veg/ chicken stock heat the shredded meat ,  add half a cup of pitted sliced kalamata olives , stir in the pesto.

Drain your pasta , plate up and dress with the chicken pesto spooned over  and garnished with halved cherry tomatoes and torn basil leaves  sprinkled with parmesan and pepper ..enjoy ! 

PORTERHOUSE STEAK WITH CHICKPEA TABOULEH

This is a great warm weather meal. Monday night tea at Castle Garden.
Trim your steaks , (again you can use  the steak of your preference ), brush the steaks with oil ( I use rice bran oil ) and sprinkle with ground cumin , sea salt , and ground black pepper.
Heat a char grill pan over a medium flame  sprayed liberally with cooking spray.

While the pan is heating....Place 1/2 cup of fine burghul in a bowl and pour in 1 &1/2 cups of boiling water , cover  and let stand for 15mins...The water will be fully absorbed , now add 1. can of chickpeas, 12 cherry tomatoes halved, 4 spring onions finely sliced , handful of fresh mint, coriander and flat leafed parsley all roughly torn,  the juice of one small lemon, and the rind finely grated.
Mix together gently and set aside till the steaks are cooked.
Add the steaks to the pan and cook for two minutes on each side ( med rare ), or until cooked to your liking.
Remove the steaks and cover loosely with foil for 4mins to rest.
Spoon burghul onto serving plate and place steaks atop. Enjoy !

1 , 2 , 3 SHORTBREAD

             
Some of you may remember this recipe .......
This was the recipe by which my aunt Ruby made her shortbread, and along the same lines that she taught me The Lords Prayer , I learnt the 1 ,  2  , 3  shortbread recipe.

1 x part icing sugar
2 x parts butter
3 x parts plain flour   

Now start small ...go 1/2up of icing sugar Aunt Ruby always sifted  ( I personally don`t see the necessity  of sifting ...but as the recipe works ...why fine tune it ?)
 I . cup of butter cut into cubes and at room temperature , slightly squashed into the cup.( Please don`t sit there wondering if it should be unsalted or normal butter ...whatever you have will do , and the recipe will still work ).
1&1/2. cups of plain flour.

First get your oven warm , for shortbreads it should be a slow oven...145deg C.
Now begin by creaming the icing sugar and butter..( electric beater or wooden spoon), you will know when its done as it will be pale , creamy and fluffy.
Use a table knife to mix in the plain flour and create a dough , once the dough has come together , turn out on to  a 18cm round oven proof plate, press the dough to the size of the plate, and score the dough into shapes of wedges and prick the surface with a fork for decoration
bake in slow oven for 35 minutes or until a pale golden colour.
Let the shortbreads cool and cut along wedge outline to serve.

                                            

FOOTNOTE TO MY CHIA GNOCCHI POST...........ON FACEBOOK

My chia gnocchi recipe that I posted on face book is stock standard in instruction till you get to the boiling of water .....that is the traditional way to finish your prepared chia gnocchi....but as I showed you today your other option is to crumb your gnocchi and pan fry in rice bran oil.....with todays demonstration you can use a smear of horseradish crème or the walnut and gorgonzola sauce I made today.  Roughly chop a handful of walnuts ,and pan fry in a drizzle of rice bran oil to just heated   add 1 cup of cream and a pinch of nutmeg , mix and simmer on a low heat till the gnocchi is nicely coloured on both sides and then add a cupful of roughly broken gorgonzola cheese , gently combine remove from heat..... cheese should remain lumpy and smatter the serving plates with the sauce before plating the chia gnocchi ...Enjoy.!